Scotch Pancakes with Ayrshire Bacon & Rosemary Syrup

This is a recipe I learned from my mum and is such a simple and fun dish to make with a lot of options for a variety of toppings. With this particular dish I paired it with crispy Ayrshire bacon, rosemary syrup and brambles, but you can easily add chocolate sauces, blueberries, lemon etc.

Makes 12 pancakes

Ingredients

130g self-raising flour 65g caster sugar Pinch of salt

2 eggs, pre-mixed in a bowl 230ml milk

1 tsp butter

For the rosemary syrup

500ml water; 400g caster sugar; 4 sprigs rosemary

Method

Put your flour, sugar, salt and mixed eggs into a bowl and mix together with a wooden spoon until binded together. Then add your milk a bit at a time until the mixture loosens and is smooth throughout. Set aside for 10 minutes to rest.

Get a large non-stick pan onto a medium heat, and add a small teaspoon of butter. Move it around with a piece of foil wrapping from the butter to ensure the whole pan is covered. Be sure to not over heat or allow it to burn. Low to medium heat is best. With a large serving spoon, spoon a heap of the pancake mixture into the medium hot pan, and add another spoon on top if you want them to be a bit bigger and thicker. Wait around 2 minutes or until bubbles start forming in the mixture and popping before turning them over. Cook for another 2 to 3 minutes until both sides are light brown, then put onto a baking tray to cool. Start the process again with a small bit of butter melted in the pan before heaping in your next bit of pancake mixture. For the syrup, heat the water in a pan and add in 400g caster sugar. Once your sugary water begins to boil, add the sprigs of rosemary, and allow to simmer so it reduces into a syrup consistency. After 15 minutes, take the syrup off the heat and allow to cool before straining the syrup and discarding the rosemary sprigs. Decant into a jug. Pour over bacon to serve.